Chicken Satay with Peanut Sauce

Prep: 15 minutes + 2 hours marinade Cook: 10 minutes Servings: 5-6

Ingredients

  • For the Chicken:
  • 2 cloves garlic
  • ⅓ cup soy sauce
  • 2 tablespoon canola oil
  • ¼ cup lemon juice
  • 1 ¾ teaspoons each cumin and coriander
  • 2 pounds chicken breast
  • For the Peanut Sauce:
  • 1 cup creamy or crunchy peanut butter
  • 2-3 cloves minced garlic
  • 3 tablespoons firmly packed brown sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 1/4-1/2 teaspoon crushed red pepper flakes

Directions

  • Cut chicken into strips or medium sized pieces. Combine garlic, soy sauce, oil, lemon juice, coriander and cumin in a bowl or large ziplock bag. Add chicken and seal bag or cover bowl. Rotate bag or stir meat in bowl until evenly distributed. Refrigerate for at least 30 minutes or up to 2 hours, turning meat occasionally.
  • To prepare Peanut Sauce, combine peanut butter, red pepper flakes and garlic and 1 ½ cups water in a medium size saucepan. Cook over medium heat stirring, until mixture boils and thickens. Put on low and stir in sugar, lemon juice and soy sauce. If made ahead, cover and refrigerate until the next day; bring to room temperature or warm before serving.
  • Preheat grill to medium heat.
  • Remove meat from bag/bowl and drain, discarding marinade. Thread meat on wooden skewers. Arrange skewers on cooking grate. Place cover on grill. Cook, turning once halfway through cooking time (about 3-5 minutes).